Recipe

Venetian-style Scallops

Savory Delights from the Venetian Lagoon

4.7 out of 5

Indulge in the flavors of Venetian cuisine with this exquisite recipe for Capesante alla veneziana. This dish showcases the delicate sweetness of scallops, combined with the richness of butter, the freshness of parsley, and the tanginess of white wine.

Seafood› Capesante alla veneziana

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet

Allergens

Shellfish, Dairy

Not suitable for

Vegan, Vegetarian, Dairy-free, Nut-free, Paleo

Ingredients

12 large scallops 12 large scallops
2 tablespoons olive oil 2 tablespoons olive oil
2 tablespoons unsalted butter 2 tablespoons unsalted butter
2 cloves of garlic, minced 2 cloves of garlic, minced
1/4 cup white wine 1/4 cup white wine
1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 230 kcal / 963 KJ
Fat (total, saturated): 14g, 6g
Carbohydrates (total, sugars): 3g, 0g
Protein: 22g
Fiber: 0g
Salt: 0.6g

Preparation

1.
Pat the scallops dry with a paper towel and season them with salt and pepper.
2.
In a large skillet, heat the olive oil and butter over medium-high heat.
3.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4.
Carefully place the scallops in the skillet and cook for 2-3 minutes on each side until they are golden brown.
5.
Pour the white wine into the skillet and let it simmer for 2 minutes to reduce slightly.
6.
Sprinkle the chopped parsley over the scallops and gently toss them to coat.
7.
Remove the skillet from heat and serve the scallops immediately.

Treat your ingredients with care...

Scallops — Make sure to pat the scallops dry before cooking to ensure a nice sear and avoid excess moisture.

Tips & Tricks

For a richer flavor, you can substitute half of the white wine with seafood broth.
If you prefer a milder garlic taste, you can reduce the amount of minced garlic or omit it altogether.
Serve the scallops on a bed of creamy polenta or with a side of crusty bread to soak up the delicious sauce.
Fresh scallops are best, but if you can't find them, frozen scallops can be used as well. Just make sure to thaw them thoroughly before cooking.
To achieve a beautiful caramelized crust on the scallops, make sure the skillet is hot before adding them.

Serving advice

Serve the Venetian-style scallops as an elegant appetizer or as a main course accompanied by a side of your choice. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

Arrange the scallops on a platter, drizzle the sauce over them, and garnish with a few whole parsley leaves. Serve with a slice of lemon on the side for a refreshing touch.